Cap'n Crunch Berries Pancakes
1 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cup vanilla soymilk
3 tablespoons coconut rum (use one with about 20% alcohol)
2 tablespoons vegetable oil or melted coconut oil
2 teaspoons vanillla
2 to 4 strawberries (depending on size), sliced very very thinly
Oil or margarine for cooking
1) Preheat your pancake pan or griddle. Add a tablespoon or so of oil/marg melting in it while you make the pancake batter.
2) Mix together the dry ingredients til homogenized. Add wet ingredients, soymilk first but then you can just toss them in there. Mix it up, then fold in the strawberries.
3) By now the pan should be preheated. Shake it around to redistribute the oil evenly, then start dropping your pancakes into the oil. I love me some fried pancakes! i usually use a 14" nonstick round pan, and about 1 tablespoon of oil per 3 medium-smallish pancakes. i like them crispy on the outside, fluffy on the inside. Cook until the edges are dry and the top is bubbly. Flip pancakes and cook for 2 to 3 more minutes, or until cooked though. Repeat with remaining batter, adding oil as needed.
I was messing around with different flavors of the best tasting pancakes in the world recipe from this site, and i had no clue this would be my "forever" pancake recipe! It doesn't have cereal in it (and i honestly don't remember if crunch berries is even vegan!), but both my boyfriend and I were shocked and then seduced by the spot-on cereal taste these have. Well, once they are drenched in syrup ;)
Source of recipe: modified from "Best Tasting Pancakes, Vegan or Otherwise!!!" from good ol' vegweb